1 Head of escarole. Washed, steamed and chopped to bite size.
2 Hard boiled eggs chopped
1-1/2 lbs. of chicken, cut up.
Small meatballs, marble size.
1 Large onion and celery leaves
1/2 Cup carrots
1/2 cup chopped celery
1 Cup crushed egg noodles or pastene
Place chicken, onion, celery leaves in a pot. Cover with water and bring to boil. Reduce heat and simmer until chicken is very tender and falls away from the bone. (1 to 1-1/2 hours.)
Remove chicken, celery leaves and onion. Chop chicken to bite sized pieces. Reserve broth. Put celery and carrots in broth. Cook until tender (4-5 minutes). Add escarole, meatballs, noodles, eggs, and chicken. Bring to a boil. simmer for until noodles are cooked. Serve hot with crusty bread. Sprinkle parmesan cheese on top.